Pear tart recipe

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serves: 8
Skill: medium
Cost: not
5-a-day: 1
Prep: 1 hr 30 min
Cooking: 45 min

This tart has it all; light sweet pastry, caramelised fruit and a warm tasty filling. And, being entirely home made, it will never fail to impress


  • Caramelised pears: 4 pears, peeled and halved
  • 50g (2oz) butter
  • 50g (2oz) caster sugar
  • Pastry:
  • 225g (8oz) plain flour
  • 100g (3 1/2oz) unsalted butter
  • 25g (1oz) caster sugar
  • 1 egg
  • 1 tbsp milk, to bind, if required
  • Filling:
  • 225g (8oz) butter
  • 225g (8oz) caster sugar
  • 4 eggs
  • 50g (2oz) plain flour


  • Melt the butter with the sugar in a large pan. Cook until the sugar has dissolved and the mixture has become a golden-brown caramel.

  • Add the pear halves and cook until caramelised all over. Remove from the heat.

  • For the pastry, place the flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Alternatively, rub the butter into the sugar and flour with your fingers.

  • Add the egg and stir until the mixture just comes together as a dough. Add a little milk if required.

  • Roll the dough to form a ball. Wrap in cling film and chill in the fridge for 40 mins.

  • Preheat the oven to 180°C/350°F/gas 4.

  • Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Transfer to the oven to bake for ten minutes, or until golden-brown.

  • For the filling, mix the butter and sugar together in a bowl until light and fluffy.

  • Add one egg at a time to the butter mixture and mix well, before adding the next until all the eggs are mixed into the butter and sugar.

  • Add the plain flour and mix well to combine.

  • Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.

  • Transfer to the oven and bake for 30 mins, or until the filling is cooked through.

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